Olive Oil–Poached Tuna Provençal
Makes 4 to 6 servings

Ingredients

1 quart olive oil 2 thyme sprigs 2 rosemary sprigs 4 bay leaves, preferably fresh 1 head garlic, peeled 1 1/2 lb tuna fillet

Directions

In a small saucepan, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200˚F for…

CIA FOODIES


Olive Oil–Poached Tuna Provençal

Makes 4 to 6 servings

Chef's Note:  If you want to reuse the oil, bring it to a simmer then cool and refrigerate it. It can be used again for poaching, or even in a vinaigrette for a Niçoise salad.

Ingredients

  • 1 quart olive oil
  • 2 thyme sprigs
  • 2 rosemary sprigs
  • 4 bay leaves, preferably fresh
  • 1 head garlic, peeled
  • 1 1/2 lb tuna fillet

Directions

  1. In a small saucepan, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200˚F for 10 minutes. Cool the oil mixture and refrigerate overnight.
  2. The following day, remove and discard the thyme, rosemary, and bay leaves and pour the olive oil into a heavy-bottomed pot. Place the tuna in the oil so that it is totally submerged. Heat the oil to 160˚F and hold the temperature between 160˚F and 180˚F for 5 minutes. The tuna is now ready to serve and should still be pink inside. Serve the tuna warm or cold.

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